Dr. Beth's Slow-Cooker Chicken Enchilada Soup
Dr. Beth's Slow-Cooker Chicken Enchilada Soup
Serves: about 4
  • 2-1/2 cups Organic chicken broth (from 32-oz carton)
  • 1 can (19 oz) mild or hot enchilada sauce - I used an organic one from Trader Joes
  • 1-3 fresh jalapeƱos, seeds removed and chopped
  • 3 skinless chicken breasts
  • 2 tablespoons coconut oil
  • 1 can (15 oz) Organic black beans, drained, rinsed
  • about 1 cup frozen corn, thawed, drained
  • about 1/2 a bell pepper, cut into thin slivers
  • about 3/4 cup chopped fresh cilantro
  • season with sea salt and cayenne pepper as desired

Suggested optional toppings:
  • Sour cream
  • Extra cilantro
  • Diced avocado
  • Diced tomatoes
  • Chopped green onions
  • Shredded Mexican cheese blend

  1. In cooker, mix broth, enchilada sauce and hot peppers. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
  2. Cover; cook on Low heat setting 6 to 7 hours, or high 3 to 4 hours.
  3. Remove chicken from cooker with slotted spoon. Stir beans, bell peppers and corn into mixture in cooker. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated. Add cilantro, stir and serve.
  4. If desired, top each serving with toppings of choice.

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